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논문 기본 정보

자료유형
학술저널
저자정보
이형주 (경기대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.7(Wn.132)
발행연도
2021.7
수록면
11 - 28 (18page)

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초록· 키워드

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The purpose of this study was to explore the health belief levels based on health belief model for traditional Korean foods, and verify the relationship among health belief levels and education participation intention for traditional Korean foods, well-being oriented consumption behavior, and subjective well-being. To achieve the purpose of this study, preliminary survey was conducted by online FGI with four adults and then a main survey was conducted from February 22 to March 13, 2021 targeting on adults in Seoul and 5 metropolitan cities, and total 258 surveys of the valid data were used for analysis. The results are following. First, the dietary self-efficacy and the perceived benefits had a significant effect on the participation intention for traditional Korean foods. Second, the participation intention for traditional Korean foods had a significant effect on the well-being oriented consumption behavior. Third, the well-being oriented consumption behavior had a significant effect on the subjective well-being. Those results of this study from a well-being diet perspective will provide basic data for developing a efficient educational program to practice the education for Korean traditional foods systematically by understanding the health belief levels for Korean traditional foods, and the company develop the well-being products and services by explore the well-being oriented consumption behavior.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
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